Planetary Eating
The Hidden Links between Your Plate and Our Cosmic Neighborhood
$108.56
- Paperback
304 pages
- Release Date
22 July 2025
Summary
A scientifically rigorous guide to making the best dietary choices for both our personal health and our environmental footprint.
Many of us try our best to eat foods that are healthy and environmentally sustainable. But are we getting it right? Which foods amount to “wise” choices, and which ones are best avoided? Common views often range widely and are sometimes even contradictory. It’s most unfortunate when conscientious individuals who go to great lengths in their quest to minimize…
Book Details
| ISBN-13: | 9780262552141 |
|---|---|
| ISBN-10: | 0262552140 |
| Author: | Gidon Eshel |
| Publisher: | MIT Press Ltd |
| Imprint: | MIT Press |
| Format: | Paperback |
| Number of Pages: | 304 |
| Release Date: | 22 July 2025 |
| Weight: | 369g |
| Dimensions: | 229mm x 152mm |
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What They're Saying
Critics Review
“In utter detail Gidon Eshel understands the relationship between diet, agriculture, and planetary health, perhaps better than anyone else. In Planetary Eating, he makes this relationship—and our dietary choices—eminently clear.”—Mark Bittman, author of Animal, Vegetable, Junk“Planetary Eating gives us a geophysicist’s deep analysis of the environmental cost of beef production and the benefits of replacing meat with plants. Salads, he argues, are a blueprint for rebellion against corporate-run agricultural systems.”—Marion Nestle, author of What to Eat, Slow Cooked, and Unsavory Truth“Using the lens of planetary science, Eshel describes persuasively why replacing beef with alternative protein sources is essential for limiting climate change. Better health is a welcome side effect. His message is highly readable and urgent.”—Walter Willett, author of Eat, Drink, and Be Healthy
About The Author
Gidon Eshel
Gidon Eshel is Research Professor at Bard. He completed a postdoc at the Harvard Center for Planetary Physics, where he was a NOAA Global and Climate Change Fellow, and received a Radcliffe Fellowship in 2016. He has written tens of papers on the geophysics of food.
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